Le Chateaublond, located in Tabarre just a short distance from Port-au-Prince, is a sugar cane museum with artifacts and structures that recall the days of sugar cane production with a great restaurant. Sugar cane production was a key component in Haiti’s history. On display is a train, the chimney, vats and other artifacts. Today the site is location for events and has a wonderful restaurant.
Guests can make arrangements for lunch hosted by Pierre Richard Moiso who is passionate about his love for Haiti and its culture. Pierre explains that, “Food is part of culture” and throughout the meal regales guests with information about food, rum, and the history of the park while sharing his love of Haiti.
The meal starts with a welcome cocktail – Rum Punch, of course – followed by appetizers such as Acra made from a Haitian ground root and a Haitian favorite. An entrée might be Chiquetaille de Lambi, a conch recipe that is a must-have at a Haitian’s first communion celebration. On their extensive buffet diners may find grilled chicken, rice, vegetables and other items. Most of the food in Haiti is organic and very healthy. Guests will also be introduced to Clairin, a popular drink similar to moonshine that comes in a variety of flavors.
Dining at Chateublond is a total experience when Pierre Richard Moiso is in charge. As he explains, “Haiti has something special. It is not like everywhere else. And, yes, there are things I’d like to see changed but I don’t want us to lose our identity.” For more information on Haiti check Tourisme.gouv.ht.